Raspberry Yogurt Dessert



  • 1 package graham crackers (10-12 crackers)
  • 2 tablespoons sugar
  • 4 tablespoons melted Cass-Clay butter


  • 1 (3 oz.) package raspberry gelatin
  • 3 (8 oz.) cartons plain Cass-Clay yogurt
  • 4 cups fresh raspberries
  • 1 cup boiling water


  1. Crush graham crackers.
  2. Mix in sugar and melted butter.
  3. Spread in bottom of 9-by-12 inch pan.
  4. Bake at 350 degrees for 15 minutes. Cool.


  1. Dissolve gelatin in boiling water. Cool to lukewarm (about 1/2 hour).
  2. Put yogurt in bowl. Add gelatin gradually to yogurt, stirring to avoid lumps. (If it gets lumpy or won’t mix, use a mixer to get it smooth.) Add raspberries.
  3. Pour mixture over the crust, distributing berries evenly. Put in refrigerator and let set up (takes about 4 hours), or let it set overnight. When set, serve with sweetened whipped cream or other whipped topping.

(Test note: A yummy and attractive dessert. In testing, we used frozen raspberries (4 containers, each box containing 1/2 cup). We then used the extra juice from the frozen raspberries in place of the cup of boiling water.)

** Dianne Volk, Bottineau (North Central Electric Co-op)

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